Directions Chocolate Avocado Mousse Cake [No-Bake] coupon. And if it's avocado cake, can you taste the avocado? By whipping avocado with melted chocolate, cocoa powder, vanilla, and salt you get an ultra-creamy, thick chocolate pudding of sorts. Chocolate avocado mousse from my Chilled Double Chocolate Torte. print this recipe!
If you've already blended all ingredients together and it's not sweet enough just add ½ Tbs of Coconut Sugar at a time and blend until you get your desired sweetness. This Chocolate Mousse Cake is a layer of moist chocolate cake with a fluffy chocolate mousse, covered with a rich chocolate ganache and topped with chocolate whipped cream. I love love love my chocolate cake recipe. You complete grilling heat Chocolate Avocado Mousse Cake [No-Bake] employing 14 procedure including 13 also. Here you go do a bang-up job.
instructions of Chocolate Avocado Mousse Cake [No-Bake]
- You need of 🥑 Crust base.
- a little 60 g of digestive biscuit.
- also 40 g (3 tbsp) of butter, melted.
- This of 🥑 Avocado mousse.
- This 9 g (1 tbsp) of gelatin powder.
- also 45 ml (3 tbsp) of cool water.
- use 150 g of (2 qty) ripe avocados, pitted.
- This 15 ml (1 tbsp) of lemon juice.
- also 120 g (8 tbsp) of whole milk, divided into half.
- You need 120 g (8 tbsp) of whipping cream, divided into half.
- then 54 g (1/4 cup) of granulated white sugar.
- You need of 🥑 Chocolate ganache.
- also 50 g of dark chocolate, chopped.
- also 50 g of (3 tbsp+1 tsp) whipping cream, heated until hot.
It makes fabulous cupcakes, sheet cakes or layers cakes. But until I made this mousse cake, I have never baked it as a single layer. This triple chocolate mousse cake is rich, chocolaty and decadent, hard not to fall in love with it from the first bite. Three airy layers of chocolate goodness on top of an oreo crust, is simply hard to resist.
Chocolate Avocado Mousse Cake [No-Bake] technique
- Crust base: crush the biscuit with a food processor or simply put them in a ziploc bag and crush with a rolling pin..
- Transfer the crumbs into a small bowl and pour melted butter in. Stir until well combined..
- Transfer into a cake ring or spring-foam pan. Spread evenly and press them firm onto the bottom. Store in the fridge..
- Avocado mousse: bloom the gelatin powder by sprinkling it on top of the cool water. Let it sit for at least 5 minutes before using..
- Scoop avocado flesh into a food processor or blender. Add lemon juice and 4 tablespoons (60 g) of milk. Blend until smooth. Set aside..
- In a pot, heat 4 tablespoons (60 g) of milk and 4 tablespoons (60 g) of cream. Cook until it reaches 80°C (176°F) or hot to the touch but not boiling. Remove from heat. Stir in the bloomed gelatin until it is fully dissolved..
- Stir in the avocado mixture then set aside..
- In a large bowl, whip the rest of the whipping cream along with sugar until thickened..
- Fold and mix the whipped cream into avocado mixture. Then pour mixture onto the prepared crust base. Smooth the top with an offset spatula if needed. Cover and store in the fridge overnight or for at least 6 hours..
- (The next day) Chocolate ganache: Pour heated cream over the chocolate. Let it sit and melt for 3 minutes. Then stir slowly until mixture is silky and smooth..
- Pour chocolate ganache over the mousse cake. Spread it evenly by tilting the cake..
- To unmold the cake, firstly heat the sides of pan with a hair dryer. We can also wrap it with a hot towel. This will help to release the cake from its mold. Slice and best served while it is cold..
Also, just be glad I didn't make a recipe for avocado toast chocolate bars; because yes, such a thing is a real product you can buy. Return the avocado chocolate mousse cake to the freezer and take it out about half an hour before you want to eat it. Keep in mind this is a mousse cake. It will be very soft, creamy and rich so if you do want perfect slices you will have to keep it a bit more on the frozen side. No-Bake Triple Chocolate Mousse Cake This triple chocolate mousse cake is rich, chocolaty and decadent, hard not to fall in love with it from the first bite.